Banoffee Custard Ice Cream

Instructions

• Peel the bananas and slice them into coins.
• Add the oil to a saucepan and place on medium heat. Add in the sliced banana along with about one tablespoon of the Nature’s Charm sweetened condensed coconut milk.
• Cook the bananas in the pan for about 3-4 minutes until they are lightly caramelized, make sure to toss them continuously to avoid them burning to the pan.
• Add the caramelized banana, sweetened condensed coconut milk, coconut custard, and vanilla extract to your blender and blitz for a minute or so until smooth.
• Add the mixture to your ice cream maker and churn according to the manufacturers' instructions, mine usually takes about 30-40 minutes.
• Once churned, turn off the machine and gently fold in about two-thirds of the salted caramel coconut sauce.
• Transfer the ice cream mixture to a loaf pan lined with parchment paper and swirl the remaining salted caramel sauce on top. Cover and freeze for a minimum of 2 hours.
• Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and enjoy!